1 Point – Frosty Strawberry Yogurt Cupcakes

I love my e-zine Today’s Diet & Nutrition. They always have such fun and interesting food ideas. This one was shared from Red Light, Green Light, Eat Right as a treat for the kids, but I don’t think the kids should get all the fun! This recipe makes 6 servings (2 cupcakes per serving) and promises to be amazingly fabulous now that the weather is turning hot out there!

Ingredients:

• 1 cup plain fat free yogurt (I modified from low fat to fat free)
• 10 ounces frozen strawberries, thawed
• 1 cup applesauce (no sugar added)

1. Line the cups of a muffin pan with waxed baking liners (the kind used for cupcakes).
2. In a medium bowl, combine all the ingredients.
3. Pour the batter into individual baking liners.
4. Put the muffin pan in the freezer for approximately 2 to 3 hours until the mixture is firm, then serve.

TD&N Nutrient Analysis per 2 cupcakes: Calories: 60; Total Fat: 1 g; Saturated Fat: 0 g; Polyunsaturated Fat: 0 g; Monounsaturated Fat: 0 g; Cholesterol: 2 mg; Sodium: 30 mg; Carbohydrates: 12 g; Fiber: 1 g; Protein: 2 g